Mostly, in my mind, carrots have been something you eat when you're on a diet. When I think about making a side dish for a meal carrots have never entered my mind, that is until recently.
These sweet little gems are amazing roasted.
I came across a recipe last year and have played around with it and come up with my own version. This past weekend I was able to use some local chestnuts to great effect in this simple recipe which can easily be made Vegan or parve if you are cooking in a kosher kitchen, the recipe includes several options and is so tasty and simple I really encourage you to give it a whirl.
Roasted Carrots
Clean, trim and peel 2 bunches of carrots (about 12 carrots of varying sizes - if you have huge carrots reduce to about 8). The carrots I bought at the market were all different colors, yellow, red pale orange if you can find these it makes for a very pretty presentation.
Slice the carrots in half lengthwise, if they are really thick quarter them. Toss them with 2 or 3 tablespoons of canola or olive oil and roast them in a 375% oven for about 45 minutes or until they have gotten soft enough to be mashed with a potato masher or fork.
Remove from the oven when done and mash! Then you have some options.
You can add 1/2 cup extra sharp cheddar cheese, 5 or 6 roughly chopped freshly roasted chestnuts and season with salt and pepper and add a handful of chopped fresh herbs like sage, savory, thyme or rosemary. The cheese should be just melted if not put it back in the oven for another minute.
Or...
Dry roast 1 T of cumin seeds and grind them in a mortar and pestle or a spice mill and add them to the mashed carrots with the juice of a lemon and a handful of cilantro (this is the vegan/parve version)
This is my first recipe in a collection of recipes that I am going to do to for Thanksgiving. My goal is to offer interesting simple, local, seasonal variations on the traditional Thanksgiving meal with options for our kosher, vegan and vegetarian friends.
If you are going to do a Turkey order now and get a Heritage Turkey and never have to worry about a dry Turkey breast again!
Slice the carrots in half lengthwise, if they are really thick quarter them. Toss them with 2 or 3 tablespoons of canola or olive oil and roast them in a 375% oven for about 45 minutes or until they have gotten soft enough to be mashed with a potato masher or fork.
Remove from the oven when done and mash! Then you have some options.
You can add 1/2 cup extra sharp cheddar cheese, 5 or 6 roughly chopped freshly roasted chestnuts and season with salt and pepper and add a handful of chopped fresh herbs like sage, savory, thyme or rosemary. The cheese should be just melted if not put it back in the oven for another minute.
Or...
Dry roast 1 T of cumin seeds and grind them in a mortar and pestle or a spice mill and add them to the mashed carrots with the juice of a lemon and a handful of cilantro (this is the vegan/parve version)
This is my first recipe in a collection of recipes that I am going to do to for Thanksgiving. My goal is to offer interesting simple, local, seasonal variations on the traditional Thanksgiving meal with options for our kosher, vegan and vegetarian friends.
If you are going to do a Turkey order now and get a Heritage Turkey and never have to worry about a dry Turkey breast again!
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